I know that sounds a little odd… and well it was a little odd. I did not have any oranges, so substituted the orange juice for apple juice.
It was ok and certainly hit my ‘I need tasty veges’ spot – so I was happy – but would have to modify the dressing next time I make it… oh what really works is left over dressing and celery sticks – yummo. I’ve been munching on those all afternoon 🙂
4 pitted dates, soaked in 1 cup orange juice (I used apple juice) for an hour to soften
2 Tbsp. Tahini
2 Tbsp. chopped ginger
2 Tbsp. miso paste
2 Tbsp. lemon juice
2 Tbsp. Tamari
2 Tsp. sesame oil
Combine all ingredients together in a high speed blender until smooth.
1 bag of baby kale (or a bunch of kale de-stemmed and thinly sliced)
1 carrot, roughly chopped
1 cup red cabbage, roughly chopped
1/2 red capsicum, roughly chopped
1/2 cup of fresh herbs – mint, coriander, parsley
In a food processor – process together all ingredients, except the kale, until roughly chopped.
In a large bowl, place kale, 1/3 cup dressing and the chopped vegetables and combine until well coated and mixed.
The dressing will last a week in the fridge and is really good as a raw vege dip 🙂
Giving credit where credit is due…
This recipe came from ‘Becoming Raw’ – fab book with a few recipes at the back